My unending gratitude goes out to The White On Rice Couple and their food blog where I serendipitously found inspiration for my Sriracha Honey Hot Wings. I had my way with their recipe, tweeking here and there, to suit our own tastes, which brings us here to finger-licking goodness. —TheLastWonton

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Serves 4

For the Wings:

2
pounds chicken wings, split at the joints, tips removed

2
tablespoons peanut, corn or vegetable oil, plus more for the pan

2
tablespoons butter, melted

1
teaspoon granulated garlic

1
teaspoon sea or Kosher salt

3/4
teaspoon freshly ground black pepper

For the Sauce:

1/3
cup butter

1/4
cup Sriracha

1/4
cup runny honey

1 generous
tablespoons dark soy sauce

2
tablespoons fresh lime juice

Preheat oven to 400F degrees. Very lightly oil a large rimmed baking sheet. Dry chicken wings with paper towels and place in large bowl.

While wings are cooking, melt butter in a small pot over medium heat. Mix in sriracha, honey, soy sauce and lime juice. Stir until mixture bubbles gently. Remove from heat.

Bake wings 45-55 minutes until toasty brown and cooked through. Carefully scrape wings off of baking sheet with metal or other thin spatula.

Place cooked wings in large bowl. Quickly reheat sriracha-honey glaze for a moment and drizzle over crispy tender wings. Toss gently to completely cover the wings in that sweet, spicy, tangy scrumptiousness. Eat.